Chop Suey pork

Ingredients for 2 servings:

• 40 g dried Mu-Err mushrooms
• 1 carrot(s)
• 1 bell pepper(s), red
• 1 onion(s), white
• 2 spring onions
• 80 g soy sprouts
• 80 g bamboo slices
• 1 tbsp oil, neutral
• 400 g pork, from the back
• 2 tbsp soy sauce
• ½ tsp white pepper
• 2 tbsp cornstarch
• 1 tbsp oil, neutral
• 125 g rice
• 3 tbsp soy sauce
• 2 tbsp fish sauce
• 4 tbsp water
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Asian wok cuisine

Soak the mu err mushrooms in water according to the package instructions. Peel the carrot and cut into thin strips. Deseed and core the bell pepper. Peel the onion, halve it, and cut it into thin strips. Clean the spring onions and slice them into thin rings. Wash the bean sprouts and spin them dry. Drain the bamboo shoots and let them drain well. Cut the pork into thin strips against the grain. In a large bowl, mix the soy sauce with the pepper, add the meat, and mix well. Then dust the meat with the cornstarch, mix well again, and set aside. Cook the rice in plenty of salted water according to the package instructions. In a cup, mix together the soy sauce, fish sauce, water, and sugar. Heat one tablespoon of oil in a wok and sear the meat briefly on all sides, then remove and set aside. Add the second tablespoon of oil to the wok. Briefly fry the vegetables, then deglaze with the sauce from the cup and cook for a few more minutes until al dente. Add the meat back in and let it simmer with the vegetables for a few more minutes until cooked through. Serve the dish immediately, hot, with rice.